Brown Rice And Beans With Ginger Lime Chile Salsa Food

BROWN RICE AND BEANS WITH GINGER LIME CHILE SALSA

Steps:

• Heat the vegetable broth in a medium saucepan over medium heat.
• Add ¼ of chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
• Add rice and stir to coat.
• Add 2 cups water.
• Bring to boil, reduce heat to low, cover and cook until rice is just tender. Keep a careful eye on that so it doesn't stick to the pan.
• Remove rice from heat. Let stand, covered for 10 minutes. Fluff rice with a fork and fold in ¼ cup cilantro: season with salt and pepper.
• While rice is cooking, heat remaining ¼ cup of vegetable broth in a medium saucepan over medium heat. Add ⅔ of remaining onion. Cook, stirring occasionally, until onion has softened, about 5 minutes. Add more vegetable broth if sticking.
• Add coriander and cumin; stir 1 minute.
• Add beans and broth. Bring to a boil, reduce heat and simmer for 5 minutes.Taste and season with a little salt and pepper if needed.
• Pulse chiles, garlic, ginger, lime zest, lime juice, remaining onion and maple syrup in a blender until a chunky sauce forms. Taste and adjust seasoning maybe adding a pinch of salt.
• Serve rice with beans: top with salsa, avocado, tomatoes, ¼ cup cilantro and lime wedges.

BROWN RICE WITH SALSA AND BLACK BEANS

Steps:

• Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.